Monday, July 28, 2008

Bell pepper with Black pepper

Bell pepper reduces high blood pressure, protects against some types of cancer and is useful in the treatment of chronic rhinitis. it is Protect against gastric ulcer and increase the metabolism that's helps burn more calories.

Black pepper improve Digestion and Promote Intestinal Health. It is known to reduce the formation of intestinal gas, thus providing a natural solution to an embarrassing problem. This ability is most likely also the result of the stimulation of hydrochloric acid production.

Almonds are an excellent source of fiber, vitamin E, zinc, selenium, copper, potassium, phosphorus, biotin, riboflavin, niacin and iron.The folic acid in almonds is believed to help lower levels of homocystein, the amino acid that is thought to contribute to the buildup of fatty plaque in the arteries. And almonds' ability to reduce heart disease risk.

1 Bell peppers/Capsicum
1 Carrot
1 Onion
1/2 Tsp black pepper powder
2 Big Tomato puree
2 Tbs Ground Almonds
1/2 Tsp cinnamon powder
1.5 Tsp Ginger Garlic past
1/4 Tsp Turmeric powder
1 Tsp chilly powder ( depends on your taste)
1.5 Tbs Curd
1 Tsp Kasuri methi
1 Tbs Oil/Butter

Finely chop the capsicum and carrot.
Marinate the chopped capsicum with black pepper powder, salt and half spoon of curd for 10 mints.
And once, half boil the carrot and keep aside.
Now fry the capsicum and carrot in oil and keep aside.
Cut onions finely and fry them in butter/oil along with cinnamon powder. When onions becomes brown add ginger garlic past, turmeric and chilly powder fry a while and add powdered almond mix it well. Pour the tomato puree, kasuri methi, remaining curd and salt mix thoroughly. Cover and simmer for 10 minutes. Adjust the taste add fried capsicum and carrot and cover with the lid, cook 5 more minutes.

Friday, July 25, 2008

Dhum Biryani

In India Hyderabad is the food lover paradise, and Dhum biriyani is the one of the popular dish in this paradise.

Biryani is originally a Muslim dish, and it is especially popular and famous in traditionally Muslim areas of India. Placing the Hyderabad Biryani in the top of the list in all the varieties of Biryanies.

Dhum biriyani means the steam-cooked rice with the different rich spices, chicken and ghee.


1.For rice:

Basmati rice 1/2 kg (2 glasses)
Water 3 glasses
Cloves 2
Cinnamon 1/2"

2. Chicken:

Chicken with bones 1 kg
Curd 3 tbs
Chilly powder 1 tbs
Coriander powder 1/2 tbs
Turmeric powder 1/4 sp
Ginger garlic paste 1 tbs
Salt1 tbs
Green chillies 2
Bay leaves 2
Cardamoms 4

Cloves 6
Cinnamon stick 1/2"
Shajeera 1 tsp
Bay leaves 1
Star Anise: 1

Cashew nuts 1 & 1/2 tbs
Puppy seeds 1/2 tbs

3.Final ingredients:

Saffron 1/2 sp
Milk 1tbs
Ghee 2 tbs
Oil 1 tbs
Onion 1 big
Curd 3 tbs

1. Cut the chicken into big pieces and wash it.
2. Grind masala powder with cloves, cinnamon, shajeera, and star anise.
3. Marinate the chicken with salt, turmeric, chilly powder, ginger & garlic paste, curd and above masala powder for 15 mints.
4. Wash the basamati rice and soak for 15 mints
5. Soak the saffron in milk.
6. Soak separately puppy seeds and cashew nuts in water for 5mint. After that make it smooth paste and keep it aside.
7. Cut the onions thinly lengthwise and Fry the onions in the oil on low flame till it becomes golden brown and keep aside.
8. Now cook the rice with water, cloves, cinnamon and salt.
9. Meanwhile heat a kadai with 1tbs oil, add cardamoms and bay leaves in that, fry a while then add marinated masala chicken and close the lid and cook some time. Add cashew nuts and puppy seeds paste and mix it well. At this stage add 1/2 cup water and again cook for 5mints and switch off the stove (gravy should not be thick and should not be watery. medium
10. Preheat oven at 170.
11. Now take one oven safe dish pour 1 tbs oil and 1 tbs ghee, place about half of rice in it. Upon the rice layer you spread chicken, fried onion, ghee and sprinkle some saffron milk finally with layer of rest the rice on top ends the rice chicken layering stage. Sprinkle remaining saffron milk. Cover lid tightly and keep it in oven.

Monday, July 21, 2008

Desiccated Coconut Balls

This is one my favourite dishes to make and to eat as its easy to make. I have made it so many times to keep count anymore. I saw same recipe in India visit information, they used desiccated coconut as a substitute for the fresh coconut. When I saw the recipe in that site I was so sure I am gonna try it out with desiccated coconut. Its a simple dish that never fails to satisfy you with its taste.

Desiccated Coconut - 2 cups + 2tbs(for rolling)
Sweetened Condensed milk - 3/4 cup
Pistachio- 1 tbs
Cardamom powder 1/2 tsp
Place coconut in a microwave with microwave safe bowl for 2 to 3 mins (it depends on your microwave ovens). Keep stirring in between at interval of every 30 seconds ( it doesn't change colour).
In case not using microwave, fallow this method : Heat a pan on stove add coconut to it. Roast on low medium stirring constantly (keep mind, it doesn't change colour).
Now add the condensed milk and cardamom powder to the fried desiccated coconut and mix it well. Stirring continuously until 1 minute and remove from the heat and quickly roll them into small balls with ghee hands. while making balls put one pistachio in center of the each ball. Finally Roll them into remaining desiccated coconut.
note: make all the process in low heat

Tuesday, July 15, 2008

Haldirams Sev

Sev is the non spicy snack. Generally we make sev with besan and rice flour. But here the twist is i made this with moth flour, which is using them for haldeerams product. I think haldiram food is Indian bachelors most favourite time pass food.

last week i brought moth pulses from Indian shop for try to make haldiram's sev. Finally I succeed...:)..:) sev got same taste of haldiram's.

I think few of them only knows about this moth pulses. But moth beans and moth pulses are used a lot in Gujarati cooking, being used to make dhaal and curries.

If you are out of moth flour it is easy to make. Lightly toast moth pulses by heating them in a frying pan until they colour slightly, shaking the pan to prevent burning. Place them in a blender and blend until they reach the consistency of flour. and sieve this.


3 Cups Moth Flour
1 Gram Flour
1 Sp Chaat masala powder / Ajwain
1 Sp Red Chilly powder
1/4 Turmeric powder
4 Tbls Hot Oil for dough
Oil for deep frying

Combine the moth flour, gram flour, 4 tbls hot oil, chaat masala powder and turmeric powder, salt. add some water to make a stiff dough.

Heat oil in a kadai

Grease the inside of sev press with some oil. Fill with dough and screw the top tight. Press out thin strands into hot oil. Deep fry on a medium flame till light brown( do not allow to become golden) and crispy. Place on paper towel to drain and cool. Crush to small pieces.
And store in an air tight container.

Tuesday, July 8, 2008

Cauliflower Carrot Kurma

1/2 Cup Carrot (Chopped)
1 Cup Cauliflower (Chopped)
1 Big Onion (Chopped into big peaces)
1 Small Tomato (Chopped into big peaces)
4 Garlic cloves
1/2" Ginger ( here we are using less quantity of ginger then garlic)
4 Green Chillies
1 Sp Cumin
1/2 Tsp Mustard seeds
2 Sp Chopped Coriander Leaves
1 Sp Coriander powder
1/4 Cup Milk
very little Tamarind
1.5 Tbs Olive Oil.
Curry leaves

For curry past : Add 1/2 tbsp oil to a pan. Once heat oil, fry the chopped onions, cumin, garlic, ginger, green chillies for a minute then add chopped tomato, fry until soft. Switch off the stove add coriander powder and tamarind, mix it well and grind to a smooth paste.

In a kadai, heat the oil. Season with mustard seeds and curry leaves.Then add the chopped carrot and cauliflower fry for a while. Add salt, curry past and chopped coriander leaves and mix well. Saute for about 5 minutes stirring in between until the raw smell goes. Pour one cup of water, cover with lid and cook until almost done.
At this stage add the milk and cook without lid.

Thursday, July 3, 2008


Yes this is a wonderful Haleem. Thanks for all for all. Maheswari guessed correctly, its a meat based dish. Congratulations Maheswari:):)

This is a famous Hyderabadi dish called "Haleem" which is usually prepared during the holy month of Ramzan. Haleem originated in Iran and Afghanistan area, and brought to India during the Moghul empire.

The high-calorie haleem is the perfect way to break the ramzan fast. It contains both "slow and fast digestion ingredients," the benefits will be more if the dish is consumed soon after breaking the day-long fast during RamzanHaleem is made of wheat, meat (usually beef or mutton, but sometimes chicken or minced meat), lentils and spiceshaleem contains minerals selenium, folic acid, and zinc and vitamins A, C, and E. The fibre content is also relatively high. haleem increase blood circulation and assist in blood production.
It is available mostly in the month of Ramadan and can also be found at some restrents. During the last few years, Hyderabadi haleem has been in high demand among VIPs. It is a complete meal dish.


Boneless Meat cubes 1/2 kg ( dont remove fat from meat)
Cracked Wheat: 1 cup
Chana daal: 30gr
Urad daal 60gr
Thoor daal 25gr
Curd : 1 cup
Ginger& garlic paste 1 tsp
Ghee : ½ cup
Lemon :1
Coriander leaves : 1/2 cup
Mint leaves : 1/2 cup
Pepper corns 1 spoon
Oil 2 tblsp
Chilli powder 1 spoon
Green chillis 3
Cloves 6
Cinnamon 1"
Cardamoms 4
Star Anise 1
Turmeric powder
Fried onions 1 tbsp
Cashews 50 gr
Almonds 10 (optional)

1. Soak cracked wheat for 2 hours.drain.
In a pan boil cracked wheat with lots of water untill the cracked wheat become tender and mushy.
2. Wash and soak the letils for 30 mints.
Cook the lentil in pressure cooker. and make it past with the help of grinder.

3. Heat Oil in a pan. add cinnamon, coves, cardamom, star anise fry a while then add meat, chillies, red chilli powder, ginger garlic past, turmeric and salt. close the lid and cook on medium heat till the mutton turns tender.
Now grind the cooked meat in a food processor. Now mix the wheat grains with the groung meat and mix well. Stir continuously so that both are mixed properly.

4. Heat oil in pressure cooker, fry the cashews and onions and keep it aside. In the same oil add the gound meat&wheat past, pepper corns, salt, chilly powder, mint leaves, coriender leaves, lentil past and curd mix it well add one glass of water, lock in the lid. cook till the pressure cooker reaches 2 wishesl. Switch off the stove. Let the pressure drop naturally. Later open the lid.
Now haleem almost ready, fellow the final importent step:

5. Switch on the stove, put the cooked haleem on stove and mix it well. pour ghee spoon by spoon on haleem and stir continuously (otherwise it will burn) till 10 mints. finally mix the nuts and onions. Serve Sprinkle with lemon juice.